If you like it, save it!

If you like something…

You'll be hearing from the staff at FOOD52 every week in Too Many Cooks, our group column in which we pool our answers to questions about food, cooking, life, and more.

As we gear up to watch the red carpet and weigh in on the awards this Sunday, we've got Bond on our minds. Which, really, is just a great excuse to stir a martini or two, and get dressed up -- even if we won't be going any further than our couches.

So, in honor of James and his penchant for simple, classic perfection, we asked our team: What is your favorite classic cocktail -- shaken, stirred, or otherwise?

What will you be drinking on Sunday? Tell us in the comments, and drink up -- just be sure to do so responsibly and, preferably, while wearing a tuxedo.

It's a seasonal thing with Freddy and me. In the summer we enjoy Gin and Tonics or Gin Martinis. In the winter we love our Bourbon and Soda or our favorite, the Manhattan, sometimes A Perfect Manhattan. Then in hot weather climes when we are sailing or in the Caribbean we drink Rum(tonic, cuba libre). And of course there is always wine! We made some Rose last year that was pretty good.

Count me in on the G&T, preferably on an upstairs deck overlooking the dunes out to the Atlantic, on the Outer Banks . . . but if the latter is not possible, the deck outside my kitchen overlooking a wild croquet game in my backyard will do. And in the dead of winter, my elder son and I have been known to enjoy them while talking in the kitchen, about cooking of course. (It's a seasonal drink in winter, we argue, given that the limes are so good then. Or do they just taste so good because they remind us of summer, and the beach?!) Love the instructions Lauren shared! ;o)